16
Eng
Rice • Grains • Pasta
Food Riz amount Water Cooking Time Recommendations
Amount
Bulgar Wheat 150 g 300 ml 15 min. Use boiling water in rice bowl.
Couscous 200 g 350 ml 10 min. Soak the couscous 5 min. in
boiling water or hot stock
before cooking.
White Rice American Long Grain 150 g 300 ml 25 - 30 min. Wash the rice before cooking.
Basmati Rice 150 g 300 ml 25 - 30 min. Use boiling water in the rice
Easy Cook White Rice 150 g 300 ml 20 - 23 min. bowl. Add salt if desired.
Brown Rice 150 g 300 ml 40 - 45 min.
Pasta (spaghetti - not quick 200 g 400 ml 20 - 25 min. Use boiling water in rice bowl.
cook type)
Other Foods
Food Type Amount Cooking Time Recommendations
Hard boiled eggs Yolk set 6 15 min.
“Poached” eggs in ramekins Firm set 6 12 - 15 min. Grease the ramekins well.
Soft set 6 8 - 10 min.
Fruits
Food Type Amount Cooking Time Recommendations
Apples (Bramley) Quartered Sliced 4 15 min. Cook in rice bowl with 40 g sugar.
450 g 15 - 20 min.
Apricots Halved 4 10 - 15 min.
Bananas Whole 4 10 - 15 min.
Peaches or Nectarines Halved 4 10 - 15 min. Time depends on ripeness of fruit.
Pears Whole or halved 4 20 - 25 min. Time depends on ripeness of fruit.
Rhubarb Fresh 400 g 20 - 25 min. Cut into 2.5 cm chunks.
Re-heating
Place food in the rice bowl and cover food with cling film. Check the food is piping hot before serving.
Food Amount Cooking Time Recommendations
Meat (sliced) 2 - 3 portions 15 - 20 min. Turn slices halfway through
re-heating.
Pasta 2 portions 10 - 20 min. Stir halfway through re-heating.
Time depends on size of pasta.
Vegetables 3 - 4 portions 15 - 20 min. Stir halfway through re-heating.
Vegetables
Food Type Amount Cooking Time Recommendations
Potatoes (new) Fresh 600 g 40 - 45 min. Cooking time depends on size
small whole and variety.
Potatoes (old) Fresh 600 g 25 min. Sliced (1 cm thick) or cut into cubes.
Onions (sliced) Fresh 400 g 10 - 15 min. Thin slices.
Onions (small whole) Fresh 400 g 10 - 15 min. Cooking time depends on size.
Spinach Fresh 300 g 10 - 12 min.
Frozen 500 g 15 - 20 min.
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